Mac and Cheese

[Anonymous No.13071824]

It tastes like a way better, richer, creamier, fresher, sharper version of Stouffer's frozen which is kinda I guess what I wanted.

AMA about preparation method of ideal mac n cheese

You want to use sodium hexametaphosphate, which you can buy online, to emulsify the sauce so you can use whatever the fuck kinda cheese you want and not have the sauce break or be gritty.

[Anonymous No.13071826]

>>13071824
I just pick cheeses which melt well on their own; no need to fuck around with a roux or other emulsifiers.

[Anonymous No.13071831]

>>13071826
But there's no need. It is just a tiny pinch of sodium hexametaphosphate, like less than 1/8 tsp for a whole pound of pasta, and then you are guaranteed to have a perfectly creamy sauce.

I added just a little flour and also used modified tapioca starch and the texture was almost perfect.

I also add eggs because the yolks ensure further emulsification (as does the guar gum in commercial cream cheese).

You can actually grate raw garlic into your mac and cheese, not too much, just a clove, and that also has natural emulsifiers.

[Anonymous No.13071906]

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[Anonymous No.13071924]

>>13071826
I just use corn starch if i want a quick mac n cheese.

[Anonymous No.13071931]

>>13071924
modified (tapioca) food starch is even better

you can use a pretty small amount cuz i want it p. creamy

[Anonymous No.13072153]

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[Anonymous No.13072241]

>>13071831
At what point in the process do you add the sodium hexametaphosphate?
Im really considering this, because I just made a roux based one and AGAIN, it turned out shitty and grainy, and Im fucking sick of it. I did not make any stupid mistakes either, The white sauce was perfect, I used a bit of mustard to help with both flavor and emulsification, and I selected easy melting cheeses (sharp cheddar and colby jack), and put them in off the heat so they should have melted nicely.
But NOPE, once again, a shit result. Roux based mac and cheese simply sucks, I am not making errors, its simple a bad recipe.

[Anonymous No.13072272]

>>13072241
You don't want to heat the sodium hexametaphosphate so I add it to the cheese sauce with the eggs after turning the heat off, but before blending with my immersion blender, which is totally optional.

You can make a roux if you want, but I would use half the flour if you are using sodium hexametaphosphate because you don't want gummy thick mac n cheese.

>it turned out shitty and grainy,

never happens with sodium hexametaphophate

its like 15 for a giant bag on amazon that lasts years

yeah i use a lot of mustard and ALSO freshly grated nutmeg, a good bit of it

you don't have to select easy melt cheeses with sodium hexametaphosphate you can literally just dump the cheese sauce ingredients together and heat on medium-low until melted if you want but I like to brown some butter beforehand (option to add garlic or onions here)

[Anonymous No.13072276]

>>13072241
yeah, i need to get some of this shit. how do you use it OP?

[Anonymous No.13072278]

>>13072272
Sorry if that was unclear so you add the sodium hexametaphosphate at the END of making the cheese sauce but BEFORE putting the whole thing in the oven.

[Anonymous No.13072285]

>>13072276
You add a tiny pinch, maybe like 1/16 or less of a tsp, just really a few grains will do it honestly when you are done heating the cheese sauce through but before the final bake.

I don't add ANY salt to my mac n cheese, just msg, maybe about 1/2 to 1 tsp for the whole pound of pasta is enough.

[Anonymous No.13072429]

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[Anonymous No.13072514]

Any pics of the insides?

[Anonymous No.13072520]

>>13072514
Eh, maybe later. It looks honestly like a more grainy version of Stouffer's, pale orange, with elbow macaroni, but it tastes smooth and creamy and less artificial.

[Anonymous No.13072536]

It looks burned. Where’s a photo of the inside?

[Anonymous No.13072547]

>>13072536
It isn't burnt at all. I wanted it nice and brown on top.

[Anonymous No.13072663]

>>13071824
>sodium hexametaphosphate
Why are you posting this all over the board?

[Anonymous No.13072668]

>>13072663
just fucking buy it and stop asking questions

I actually was suggested it by someone else on this board and am passing on their wisdom.

[Anonymous No.13072675]

>>13072547
And yet you fail to supply a photo of the inside. Admit it: it’s burned on the top and a congealed, solid mess inside. We all know it, faggot.

[Anonymous No.13072686]

>>13072675
it is sitting in my fridge

it isn't burnt at all i wanted it rly brown on top

the whole reason of using sodium hexametaphosphate is the sauce stays nice and smooth and shiny, never congealed, even when reheated

[Anonymous No.13072699]

>>13071824
Just a small squeeze of lime juice will help do the same thing.

[Anonymous No.13072761]

>>13072675
it doesn't look like much but it tastes GREAT

>>13072699
this is nonsense

[Anonymous No.13072770]

>>13072761
That looks like the kind of slop you get at a polish potluck in the basement of your local parish center. Gonna have to pass.

[Anonymous No.13072777]

>>13072761
That looks like a fucking brick, yeesh.

[Anonymous No.13072825]

>>13072761
Yup. Congealed and overcooked with the sauce pretty much disappeared. As I suspected.

[Anonymous No.13072830]

>>13072770
>>13072777
>>13072825
tastes great

[Anonymous No.13072835]

>>13072830
Probably because your sense of taste is as poor as your sense of aesthetics.

[Anonymous No.13072838]

>>13072835
i don't make food to look pretty i make food that tasted good

stovetop mac n cheese is a thinner, runnier sauce but it can't compete on flavor

[Anonymous No.13072849]

>>13072838
Thanks for proving my point.

[Anonymous No.13072854]

>>13072849
>food is only about how it looks

imagine being this bluepilled

you can't taste my deliciousness through the internet

[Anonymous No.13072869]

>>13072854
>bluepilled
Oh, you're one of those cringey faggots. I'll stop banging my head against this wall. Enjoy your slop o' shit.

[Anonymous No.13072880]

>>13072761
looks like scalloped potatoes.

[Anonymous No.13072892]

>>13072761
HAHAHAHAHAHAHAHAHAHAHAHAHA

[Anonymous No.13072899]

>>13072880
well i didn't take a pic of a slice when it came right out of the oven, of course it congeals when it sits in the fridge for an hour

u can't TASTE my food through the internet

[Anonymous No.13072978]

People are such assholes to anyone who posts OC here it’s unbelievable.

[Anonymous No.13073025]

>>13072978
First day on /ck/, huh?

[Anonymous No.13073050]

>>13073025
https://youtu.be/WL2txMU50CI

[Anonymous No.13073085]

>>13072978
If it looks good and isn't a bunch of meme-slop people will eat it up, like that guy who made authentic chili the other week. Shit was tight. If you post shit that looks disgusting (protip: if it looks gross it tastes gross that's how chemicals work) then they will say it looks like shit and Op will throw a fit.

[Anonymous No.13073093]

>>13073085
>muh chemicals

imagine being this much of a luddite and proud

[Anonymous No.13073189]

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[Anonymous No.13073402]

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[Anonymous No.13073413]

>>13072761
So this is the power of sodium hexametaphosphate

[Anonymous No.13073423]

>>13072761
Looks like it would be good to use as insulation for a house.

[Anonymous No.13073431]

>>13073413
well i didn't take a pic of the sauce when it was hot first out of the oven

[Anonymous No.13073487]

I don't understand all the hate at this point. Yes it looks a little dense, because he likes it that way. If you want runny sauce, use more milk. Nothing about that looks bad, just customize it to how you like.
Hard to imagine anyone NOT salivating over that toasted cheese on top. That looks beautiful, almost like a good pizza.

[Anonymous No.13073491]

>>13073487
this is actually more milk than I usually use even

in the past it was much drier than this

[Anonymous No.13073498]

also, part of the goal of making the sauce that thicc is using a lot of fat in the sauce while still having everything stay emulsified and not greasy

i started with a stick of butter, browned, and the cheese is fairly high in fat too

[Anonymous No.13073590]

>>13072978
it's about delivery anon.
>made mac and cheese guys. tried out this weird fucking chemical, result looks a bit shit but it tastes nice etc
or
>omg i made the best mac and cheese ever hexametadecaphosphate guys hexametadecaphosphate hexametadecaphosphate it's perfect *posts slop* buy into my gimmick hexametadecaphosphate hexametadecaphosphate

[Anonymous No.13073599]

>>13073590
*sodium hexametaphosphate

[Anonymous No.13073659]

>>13073487
> da h8
Seriously, what the fuck is with the appeals to emotion ITT? You clear and obvious tourist cunts realise this is 4chan, right? Nobody gets a trophy here for ‘making an effort’. OP made a claim, attempted to divert scrutiny of that claim, and when evidence was eventually insisted upon blew his entire claim out the water. OP is, in other words, a gigantic faggot who is found demonstrably unworthy of this doujin.

Sage this bullshit, fuck you white knight newb cunts, and lurk the hell more.

[Anonymous No.13074082]

>>13073085
Dunning Kruger the post